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Shortcakes in Ramekins, Because Sometimes You Need Strawberries Now

These tiny shortcakes make a weeknight feel like a celebration without requiring a whole cake to store in the fridge. The biscuit base bakes up in about 12 minutes, the macerated strawberries do their own thing while that happens, and dinner-to-dessert turnaround is under 30 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp cold butter cubed
  • 1/3 cup milk
  • 1 tsp vanilla
  • 1 cup sliced strawberries
  • 2 tbsp sugar for strawberries
  • 1 cup whipped cream

Method
 

  1. Preheat oven to 400°F. Grease four 6-oz ramekins.
  2. Toss strawberries with 2 tablespoons sugar. Set aside 10 minutes.
  3. Whisk flour, 2 tbsp sugar, baking powder, and salt in a bowl.
  4. Cut in butter with a fork until pea-sized crumbs form.
  5. Stir milk and vanilla, then mix until just combined.
  6. Divide batter among ramekins and bake 12–15 minutes until golden.
  7. Cool 5 minutes. Spoon strawberries and cream over each shortcake.